Here’s another popular dish I like to prepare in advance, adding the cheese and chips just before serving. It’s a slightly different version of the traditional layered salad.—Joan Hallford, North Richland Hills, Texas
Mexican Layered Salad Recipe photo by Taste of Home
Mexican Layered Salad
Mexican Layered Salad Recipe photo by Taste of Home
Mexican Layered Salad
Prep Time
20 min
Yield
10 servings
Ingredients
- 4 cups torn romaine
- 1 medium red onion, thinly sliced, optional
- 1 large cucumber, halved and sliced
- 3 medium tomatoes, chopped
- 1 each large green and sweet red pepper, chopped or sliced
- 2 medium ripe avocados, peeled and sliced or cut into 1/2-in. pieces
- 1-1/2 cups mayonnaise
- 1/4 cup canned chopped green chiles
- 2 teaspoons chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 cup crushed tortilla chips
- 1/2 cup shredded cheddar cheese
Directions
- In a 2-qt. trifle bowl or glass serving bowl, layer fresh vegetables and avocado. In a small bowl, mix mayonnaise, chiles and seasonings; spread over top. Sprinkle with chips and cheese.
Nutrition Facts
3/4 cup: 371 calories, 35g fat (6g saturated fat), 18mg cholesterol, 325mg sodium, 13g carbohydrate (3g sugars, 5g fiber), 4g protein.